This recipe was originally a Cheesecake Factory knock-off before I made it low starch.  The crust is the biggest change other than making sure the other ingredients were starch free.  If you didn’t want the low starch version, you could always use graham crackers instead of the almond flour.  I do not have a photo for this one either.  It was a special request to be posted by my husband.  I guess that means I should make him one.  So, it must be yummy!

Crust

1½ cups almond flour

¼ cup sugar

1/3 cup butter, melted

 

Filling

½ cup raspberry preserves

¼ cup water

4 x 8 oz pkgs cream cheese

1¼ cups granulated sugar

½ cup sour cream

2 tsp vanilla extract

5 eggs

4 oz white chocolate, chopped into chunks

 

Garnish (optional)

Raspberry Puree (seeded)

2 oz white chocolate, shaved

whipped cream

Preheat oven to 475 degrees.

Place a large pan or oven-safe skillet filled with about ½” of water into the oven while it preheats. This will be your water bath.

Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave.

Stir until smooth. Strain to remove the raspberry seeds (toss ’em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.

Measure 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers ( with the filling scraped out ) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9″ spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. 

Just a couple passes is fine, you don’t want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

Optional: Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions.  Drizzle with raspberry puree.  Add a dollop of whipped cream to the top of each slice and serve.

 

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Introduction

September 13, 2008

After cooking low starch for my husband for the last year, I have come to realize how few low-starch recipes are out in cyberspace.  Since I have been searching for recipes I thought there were probably others out there looking for low-starch recipes as well. Therefore, I thought I would share the recipes I have created, modified & out right duplicated with you.  

Why low-starch?  My husband has had Ankylosing Spondylitis since he was 23.  After many years of research, trial and error of various nutritional supplements, drugs & exercises he has discovered that a low-starch diet has made the biggest impact on his level of pain.  Last year he read The IBS Low-Starch Diet book by Carol Sinclair.  He has been trying to limit his starches ever since.  It has made a huge impact on his daily life.  

That being said, he does consume dairy and I don’t think he could live without carrots. So, keep in mind these are low-starch recipes not starch-free.  I do not claim to be an expert on the low-starch diet.  I am just a wife that seeks to find new ways to keep him low-starch and our two boys moderately content with low-starch meals.  While the boys and I do not live a starch-free life, I do try to keep our meals primarily low-starch.  My oldest son (17) will eat just about anything but my youngest (11) is extremely picky.  So, he is a little more challenging than the other men in my life. I’ll try to let you know how all three enjoy each recipe as well.  And if I can photography them before my family digs in I’ll add those as well.

One more thing.  I tend to make up recipes without measuring items.  I will try to be as accurate as possible when publishing but keep that in mind especially when adding seasonings. I hope you find some recipes here that you and your family enjoy.  And if you have some you would like to share, that would be great as well.

Chicken Curry Soup

September 13, 2008

This soup is really hearty and tasty.  The apples actually look like potatoes.  We had fun joking about how you could just convince yourself that these are actually potatoes.  As a bonus you will have a bunch of homemade chicken stock leftover.  I added enough to make it a very chunky soup.  Chris is not a big fan of soup so I try to make them more hearty. Just add as much as you like.  Almonds?  Odd I know.  The original recipe called for rice, a big no no, and Chris recommended trying the almonds.  He thought they would get soft but they did not.  But they do add a nice little “tooth” to the recipe.  My youngest son, Aaron, (the picky one) did not care for the almonds but he gobbled up the chicken and broth.  He has never cared for cooked carrots, celery or onions, but he ate those as well.  

If you are in a rush, you could used any cooked chicken and boxed chicken stock as long as it doesn’t have starch in it.

1 whole chicken cooked and meat removed (reserve the broth)

1 cup chopped onion

4 stalks celery, chopped

3 carrot, diced

1/2 cup butter

2 Tbs. teaspoons curry powder

1 tsp poultry seasoning

2 apple, cored and chopped

½ cup sliced almonds

salt to taste

ground black pepper to taste

1/2 cup heavy cream

DIRECTIONS

Saute onions, celery, carrot, almonds and butter in a large soup pot. Add curry, salt, pepper & poultry seasoning and cook until tender. Add cream, apple, chicken & 1/3 of stock, mix well, and bring to a boil. Simmer for about 15 minutes.  Enjoy!  Serious goodness.  It’s just as good the 2nd time around.

Cheesecake Parfaits

September 13, 2008

I just made this and it was delicious.  Unfortunately, it was so yummy there is no photo. I’ll work on that. I found this recipe and it called for layering with Ginger Snap cookies & fruit.  If you dare, you can always serve the original to anyone not on a low-starch diet. This recipe calls for cream cheese.  Store brand cream cheese tends to be starch free over national brands. As always read the label.  

1 8oz. package of cream cheese softened

8 oz. sour cream

1/2 cup sugar (powered sugar would be ideal but most have corn starch)

1 tsp vanilla

Your favorite berries

With your mixer, combine the cream cheese and sugar.  Mix until creamy and sugar is mostly dissolved. Add the sour cream and vanilla.  Refrigerate for a least 30 minutes until it thickens.  Serve in custard dishes with fresh berries.  (Any fruit would be yummy.  I used frozen mango and raspberries that I thawed and added a touch of sugar to.  More juice this way but still very tasty.)  My hubby really enjoyed it as did I but the boys haven’t tried it.  Maybe we won’t let them.  That way there is more for us.